These are the BEST Mexican street tacos you’ll ever eat due to one simple reason: diezmillo – the cut of beef. Serve with warmed corn tortillas, cilantro, and onion.
I love Mexican food. It has everything I love – heat, diverse flavors and textures, and a lot of citrus. I also love discovering new things about a culture through it’s food.
What sets these tacos apart is the cut of beef. As with many other beef recipes, the cut matters. Tender cuts like filet mignon can take high, dry heat which browns the outside without overheating the inside. Quick-cooking methods like grilling or frying work well on other cuts of steak like Grilled Flank Steak with Chimichurri Sauce. Tougher cuts need to cook for a lot longer like your typical roast in this Slow Cooker Hoisin Pot Roast.
Diezmillo is thinly sliced chuck steak that you can find at any local Mexican grocer. If you don’t have access to one, ask your local butcher or meat counter to thinly slice a chuck roast for you.
How to make Mexican Street Tacos
When you’re cubing the diezmillo, be sure to cut across the grain. This shortens the tough fibers and makes them easier to chew when eating.
You do not need to add oil when cooking the beef. The beef already has enough fat to cook with so it’s an easy place to eliminate unnecessary calories.
Saute the onions and soy sauce separately before adding to the beef. Cooking them together would leave the onions overcooked and lacking in flavor.
Do not skip toasting the corn tortillas on a skillet. They’re not meant to be eaten cold, and warming them up first prevents them from cracking and falling apart.
Add meat and toppings to your tortillas before serving with salsa, lime, and my favorite mango margarita.
Frequently Asked Questions
That’s okay. You can ask your butcher to thinly slice sirloin or chuck steak for you.
You can, but it will adjust the nutrition ingredients and no longer be gluten free.
A street taco is just a traditional Mexican taco, which is served on a corn tortilla with meat, onions, and cilantro. There is no cheese, tomatoes, or lettuce on traditional, or Mexican street tacos.
No fork required.
Mexican Street Tacos
- 1 ½ pounds diezmillo steak cut into thin cubes
- 1 ½ teaspoons salt
- 1 teaspoon chicken bouillion
- 2 medium white onions
- 1 tablespoon soy sauce
- 12 corn tortillas
- cilantro, minced onion, red or green salsa optional, to serve
- Heat a large, deep skillet over medium-high heat and add the steak, salt and bouillion (no need to add oil.) Cook until browned, stirring occassionally, until the liquid evaporates, about 20 minutes.
- While the steak is cooking, saute the onions with the soy sauce before adding to the beef mixture.
- Serve beef and onion mixture in tortillas that you've gently warmed over a lightly oiled skillet. Garnish with cilantro and onion to serve.